Almond chicken stew (paleo)

4.8 from 4 reviews

Paleo, gluten free, dairy free




  1. Season the chicken overnight with the cajun seasoning mix and refrigerate.
  2. Bring the sweet potato chunks to the boil in a large pot until tender. Allow to cool before mashing each one with a potato masher and set aside ready to serve with the chicken.
  3. Pulse the tomato in a blender and set aside
  4. Heat some coconut oil in a sturdy non stick pan (2tbsp should suffice) and begin to sautee the onions and garlic until transparent on medium heat.
  5. Quickly add the chicken chunks and brown the meat.
  6. As the meat starts to darken, season further with the thyme, parsley ginger and any optional seasoning you may require. Flip and coat every piece of chicken with the seasoning.
  7. Pour in the tomato puree and combine with the meat.
  8. Add the creamy almond butter with 1 cup of warm weather, use warm water to keep the temperature levels in sync.
  9. Give the entire contents another stir below covering with the lid.
  10. Let the chicken simmer for 10 minutes, check the consistency of the stew, if too thick add a small amount of water to your preference.
  11. Once cooked serve with the sweet potato mash.